Nordic meatballs with beet and kale salad Recipe

Name: Nordic meatballs with beet and kale salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 slices light rye bread, cut into 1/4-in. cubes; 1/4 cup milk; 500 g lean ground beef; 1/4 cup plus 2 tbsp finely chopped parsley, divided; 1 egg yolk; 1/2 tsp salt; 3 tbsp canola oil, divided; 2 tbsp apple cider vinegar; 1/2 tsp Dijon mustard; 8 cups finely sliced kale; 1 small beet, peeled and grated

Ingredients

3 slices light rye bread, cut into 1/4-in. cubes
1/4 cup milk
500 g lean ground beef
1/4 cup plus 2 tbsp finely chopped parsley, divided
1 egg yolk
1/2 tsp salt
3 tbsp canola oil, divided
2 tbsp apple cider vinegar
1/2 tsp Dijon mustard
8 cups finely sliced kale
1 small beet, peeled and grated

	PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 4 servings

Instructions

COMBINE one-third of bread cubes with milk in a small bowl.
Let stand until bread is soft, 5 min.
COMBINE ground beef with 1/4 cup finely chopped parsley, egg yolk, salt and milk-soaked bread cubes in a large bowl.
Mix with your hands until combined.
Divide mixture and roll into 16 balls.
HEAT an extra-large non-stick frying pan over medium.
Add 2 tsp canola oil, then remaining dry bread cubes.
Cook, stirring often, until toasted, 4 to 5 min.
Transfer to a plate.
Add 1 tsp canola oil to pan, then meatballs.
Cook, turning often, until brown on all sides, about 5 min.
Reduce heat to medium-low and continue cooking, covered, stirring occasionally, until meatballs are cooked through, 7 to 10 min. Let stand, 5 min.
WHISK remaining 2 tbsp each canola oil with cider vinegar and Dijon in a large bowl.
Add kale and grated beet. Toss to coat.
Divide salad and croutons among 4 plates.
Top with meatballs.
Sprinkle with remaining 2 tbsp chopped parsley.